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Fotografía Chef Signature Chef

Method

 

Salmon fish

Make salmon fillet salty salt and sugar 1/1, add olive oil and put in a refrigerator for 4-6 hours.

Thinly cut and put into shape.

 

Cream cheese

Prepare gelatin and add it with wine vinegar in cream cheese and put on top of the fish. Put in a fridge.

 

Sauce

Grind in a blender: basil, olive oil, garlic, salt, pepper,...

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Method

 

Salmon fish

Make salmon fillet salty salt and sugar 1/1, add olive oil and put in a refrigerator for 4-6 hours.

Thinly cut and put into shape.

 

Cream cheese

Prepare gelatin and add it with wine vinegar in cream cheese and put on top of the fish. Put in a fridge.

 

Sauce

Grind in a blender: basil, olive oil, garlic, salt, pepper, wine Chardonnay, add the tomato (fillet) cuted into tiny cubes and mix everything .

 

Presentation

Put the sauce on the plate, lay the fish on it, and put five slices of black truffle and microgreen on top.

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Ingredients 4 persons
  • 0.15g of fish salmon
  • 0.1g of cream cheese
  • 0.01g of gelatin
  • 0.050 red tomatoes
  • 0.05ml of green basil
  • 0.05ml of olive oil
  • 0.003g of salt
  • 0.002g of black pepper
  • 0.08ml of wine chardonnay
  • 0.013g of garlic
  • 0.005ml of white wine vinegar
  • 0.005 microgreen in assortment
  • 0.010g of truffe mushrooms.
Recipes. The Cook & Chef Institute